Sorry for the lack of posts. I was on vacation in the beautiful Orcas Island. (Washington) This picture is of the sunrise at 5:30 am. We had a really fun trip and my little boy Levi really enjoyed it. He loves boats and airplanes and there were plenty of those to see. He really enjoyed being at the airport and riding on a plane there and back. He also loved playing out on the back porch and watching the boats go by. He would say to each boat, “Bye boat!” He’s a cutie.
I was really excited to try this recipe for mac n’ cheese. I have attempted to make mac n’ cheese before but the texture was off. When I made this recipe I was happy with how easy it was to make and very pleased with how good it tasted. In fact, we had it for lunch and by night time all the leftovers were gone. This recipe is a keeper and I can’t wait to make it again.
- 1 pound dried elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons dry mustard
- 1/2 teaspoon fresh thyme leaves
- ¼ teaspoon freshly ground nutmeg (optional)
- 3 cups skim milk
- 2 cups grated cheddar cheese (about 8 ounces)
- 1 cup grated Swiss cheese (or Gruyere)
- ½ cup grated Parmesan cheese
- 2 teaspoons kosher salt, plus more as needed
- Coarsely ground black pepper
1. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until al dente.
2. Meanwhile, in a saucepan large enough to fit the pasta, melt the butter over medium heat. Stir in the flour, mustard, thyme, and nutmeg. Cook until mixture is bubbly, about 2 minutes. Slowly whisk in the milk and cook until the mixture thickens. Reduce the heat to low, whisk in the cheeses, and salt.
3. Add the pasta to the sauce and stir to coat until the sauce is clinging to the pasta, about 3 minutes. Season with black pepper.
*You can add broccoli or tomato if you like.